Chocolate Ganache Crêpe Cake

Phoebe Thorburn -

Holy moly I did it!! I made a crêpe cake and it stands like the wondrous queen it is, tastes SOOO good, and is just a lovely "bit different" center-piece dessert that you can make to impress ya' friends and family, or just create a conversation starter if you're a socially anxious bean. All empathies, there. It's actually a very do-able cake, despite it’s stunning appearance. Crêpes? Just make sure your pan is super non-stick and you're good to go-go. And as for the filling? Easy, blend all the ingredients up in a blender. Hope you like this recipe as much as I do HB's <3<3

Ingredients

Crêpes

  • 2 1/4 cups unsweetened plant milk (e.g. soy, almond, oat)
  • 1 cup plain flour (GF or regular)
  • 1/2 cup buckwheat flour
  • 2 tbsp corn flour (also known as cornstarch)
  • 2 tbsp grapeseed oil (or any light flavoured liquid oil)
  • 2 tbsp maple syrup (or any liquid sweetener)
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • pinch black salt (or regular salt)
  • pinch turmeric
    Chocolate Ganache
  • 1 cup cashews, soaked in hot water for at least 1 hour (preferably 4 or more), then drained and rinsed
  • 80g vegan dark chocolate, melted
  • 1 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 2 tbsp coconut cream (from a can)
  • 2 tsp nut butter
  • pinch of salt
    Whipped Cream
  • 3/4 cup COYO natural yoghurt (or other natural whip-able coconut yoghurt)
  • 1 tsp vanilla
  • 2 tsp maple syrup
    To Serve: Chopped strawberries and chopped dark chocolate

Method

  1. First make your ganache by placing your drained cashews along with all the other ganache ingredients in a high powdered blender and blending until smooth. Scrape out the contents into a container and chill until needed.
  2. Make your crepes, by combining all the ingredients into a high-powered blender and blending until smooth. Alternatively whisk all the dry ingredients together in a bowl, make a well in the center, then add the dry ingredients.
  3. Cook your crepes in a 24cm/9-10inch non-stick pan with a little knob of vegan butter or wee drizzle of oil added after cooking each crepe. I used a measuring cup (the ½ cup one) to add the same about of batter each time. I swiveled the pan around as soon as it hit the pan. Once bubbles appeared and there were no raw batter puddles, I flipped it over to cook on the other side.
  4. Let your crêpes cool on a plate between layers of paper towel, to absorb excess oil.
  5. Make your whipped cream by putting the coconut yoghurt and vanilla in a bowl and beating it with an electric whisk until thickened and slightly "fluffy" looking. Add the maple syrup and beat for another minute or so to combine. Refrigerate until you assemble your cake.
  6. Assemble your crepe cake by smoothing a thin layer of ganache on each crepe, stacking them on top of one another, then finish with the whipped cream, strawberries and chopped chocolate. Refrigerate until served.